Technology and

Livelihood Education 9
Quarter
4
Cookery
Cookery 9
Quarter 4 – Module 13: KEEP DESSERTS IN APPROPRIATE CONDITION AND MAINTAIN
THE QUALITY AND TASTE
First Edition, 2020
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Published by the Department of Education Division of Pasig City

Development Team of the Self Learning Module

Writer : Jovy E. Tablan
Editor/Reviewer : Jerwina V. See
Technical Reviewer :
Illustrator : Ernesto D. Tabios, Edison P. Clet
Layout Artist :.
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Aurelio G. Alfonso
OIC-Assistant Schools Division Superintendent
Dr. Victor M. Javeña
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon, Ed. D., EPP/TLE

Liza A. Alvarez, Science
Bernard R. Balitao. Araling Panlipunan
Joselito E. Calios, English
Norlyn D. Conde Ed. D., MAPEH
Wilma Q. Del Rosario, LRMS
Ma. Teresita E. Herrera, Ed. D., Filipino
Perlita M. Ignacio, Ph. D. ESP/SPED
Dulce O. Santos, Ed. D., Kinder/ MTB
Teresita P. Tagulao, Ed. D., Mathematics

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 Quarter 4
Module 13
STORING DESSERTS
KEEP DESSERTS IN APPROPRIATE
CONDITION AND MAINTAIN THE
QUALITY AND TASTE
Introductory Message

For the facilitator:

Welcome to the Cookery on KEEP DESSERTS IN APPROPRIATE CONDITION AND

MAINTAIN THE QUALITY AND TASTE

This Self Learning Module was collaboratively designed, developed and reviewed by
educators from Schools Division Office of Pasig City headed by its Officer-In-Charge
Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership
with the Local Government of Pasig through mayor, Honorable Victor Ma. Regis N.
Sotto. The writers utilized the standards set by the K to 12 Curriculum using the
Most Essential Learning Competencies (MELC) while overcoming their personal,
social, and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to Cookery 9 Module on KEEP DESSERTS IN APPROPRIATE CONDITION

AND MAINTAIN THE QUALITY AND TASTE

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - These are what you will be able to know after completing the
lessons in the module

Pretest - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.

Recap - This section will measure what learnings and skills that you
understand from the previous lesson.

Lesson - This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up - This section summarizes the concepts and applications of the

lessons.

Valuing - This part will check the integration of values in the learning
competency.

Posttest - This will measure how much you have learned from the entire
module.
 EXPECTATIONS
Upon completion of this lesson, you are expected to:

• Discuss the guidelines in storing hot and cold desserts.

• Identify packaging materials and equipment for storing desserts.
• Value the importance of knowing sanitary practices and techniques in
storing desserts.

PRETEST

This part will test your prior knowledge about nutritional value of
dessert.

Directions: Read and understand the statement carefully. Write the word Fact
if the statement is true, and then write the word Fake if the statement is a lie.
Write the answer before each number.

1. Any dessert that is not required for immediate consumption must be

cooled rapidly.
2. Egg custards contain vitamins and minerals, which provides good food
for bacteria. If custards are not heated and cooled properly and quickly,
bacteria that are present in the custard.
3. Any dessert that is not required for immediate consumption must be
cooled rapidly and stored in the cool room until required.
4. If you plan to keep a pre-prepared dessert hot until service, make sure
that the temperature of the food is over 45oC.
5. If milk and cream are used in desserts like trifle and custards, they
must not be left to stand at room temperature for any length of time.
 RECAP
This part will measure what learnings and skills you understood from the
previous lesson.

Essay: Answer in a short paragraph.

1. What are the important factors to be considered in plating and

presenting desserts?
2. Why do we do the proper plating of desserts before presenting them to
the guest?

LESSON

LO 4.4.1. KEEP DESSERTS IN APPROPRIATE CONDITION AND MAINTAIN

THE QUALITY AND TASTE

In storing cold and hot desserts that contain egg and dairy products, they
present a potential health hazard if not stored properly. It is required to
observe guidelines in storing it.

1. Desserts containing uncooked eggs should be done with great care, as raw
eggs are a medium in which dangerous bacteria such as salmonella can
thrive. This means that you need to be very careful with foods such as
chocolate mousse and uncooked cheesecakes that contain egg whites for
aeration.
2. Egg custards contain proteins that provide good food for bacteria. If the
custards are not heated and cooled properly and quickly, the bacteria present
in the custard can rapidly grow to dangerous numbers.
3. Any dessert that is not required for immediate consumption must be cooled
quickly and stored in the cooling room until required.
4. Make sure the food temperature exceeds 65oC if you plan to keep the
prepared dessert hot until you have served. Never leave a mixture of eggs in a
bain-marie for any length of time.
5. When milk and cream are used in desserts such as custards and trifle, they
must not be kept for a long time at room temperature. They should be
refrigerated to prevent the risk of food poisoning for the last possible moment.
6.Many desserts have a limited lifespan. Check and meet organizational
requirements with your supervisor.
Packaging Materials for Storing Desserts
1. glass container
2. plastic container
3. plastic/cellophane
4. aluminum foil
5. packaging tapes
6. boxes

Equipment
1. chiller
2. freezer
3. refrigerator

Sanitary Practices When Storing Desserts

1. Properly handle the food to prevent contamination and spoilage.
2. Carefully wash the utensils and equipment.
3. Keep out of food if you are ill.
4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.

Storage Techniques
1. Refrigerate – to keep cold or cool
2. Cold Storage – the process of storing food by means of refrigeration
3. Chilling – to refrigerate or to reduce the temperature of food

ACTIVITIES

Activity: Fill each blank with the correct answer. Write your answer on the
space provided.
In storing cold and hot desserts that contain (1.)___________, they present a
potential health hazard if not (2.) _____________. Desserts containing uncooked
eggs should be done with great care, as raw eggs are a medium in which
dangerous bacteria such as ( 3.)__________can thrive. This means that you
need to be very careful with foods such as (4.) __________ and uncooked
cheesecakes that contain (5.)__________ for aeration.
Make sure the food temperature (6.) _________65oC if you plan to keep the
prepared dessert hot until you have served. Never leave a mixture of eggs in a
bain-marie for any length of time. When milk and cream are used in
(7.)________such as custards and trifle, they must not be kept for a long time
at (8.)___________. They should be refrigerated to prevent the risk of
(9.)________ for the last possible moment. Properly handle the food to prevent
(10.) and spoilage.

WRAP-UP

Directions: After having our discussion about storing desserts, please

provide the necessary in table with your insight for each category.

A. Storage Technique B. Give the necessary equipment in storing dessert

1. _____ 1. _____
2. _____ 2. _____
3. _____ 3. _____

C. Packaging Materials for Storing Dessert D. Sanitary Practices When

Storing Desserts

1. _____ 1. _____

2. _____ 2. _____

3. _____ 3. _____

VALUING

EXIT CARD
Directions: Complete the statement concerning the proper storing of dessert.
Before, I thought that ______________________________.

After having this lesson on how to keep desserts in appropriate condition and
maintain the quality and taste , I realized that__________________.
 POST TEST

MULTIPLE CHOICE
Directions: Read and understand the questions carefully and choose the
letter that corresponds to the correct answer.

1. It is the process of storing food by means of refrigeration

a. Chilling c. Refrigerate
b. Cold Storage d. Freezer
2. If you plan to keep a pre-prepared dessert hot until service, make sure
that the temperature of the food is over 65oC.
a. 6oC c. 65oC
b. 60oC. d. 5oC
3. Which is not advisable packaging materials for storing desserts?
a. glass container c. aluminum foil
b. plastic container d. linen
4. To refrigerate or to reduce the temperature of food.
a. Chilling c. Refrigerate
b. Cold Storage d. Freezer
5. Handle the food properly to prevent ___.
a. wasted c. spoilage
b. improper distribution d. left over food

KEY TO CORRECTION

10. contamination
9. food poisoning
8. room temperature
True 5. C 5.
7.desserts
False 4. 6. exceeds A 4.
True 3. 5. eggwhites D 3.
False 2. 4. Chocolate Mousse C 2.
True 1. 3. Salmonella B 1.
2. stored properly
PRETEST POSTTEST
products
1. eggs and dairy

ACTIVITY
 References
Printed Materials:

• Caunan, Cha. Learning Module for Grade 9 TLE – Cookery.

SlideShare, 2014. https://www.slideshare.net/grinsoda/lm-
cookery-final-132014